In a bowl combine the chopped dates and the hot tea and leave to plump up for about 20 to 30 minutes then give them a quick whizz in the food processor to create a thick date paste.
Preheat the oven to 180 C / Gas. Grease a 20cm square baking tin and line with baking parchment.
In a saucepan over a low heat, melt together the butter and treacle before adding the sugar and the date paste followed by the eggs and the rum.
Into a mixing bowl, sift in the flour, bicarb, spices and salt then fold into the wet mixture before pouring the mixture into your prepared baking tin.
Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and keep warm.
For the toffee sauce:
Add the sugar and water to a pan and bring to the boil. Let it bubble away (without stirring) until the colour changes to a light nutty caramel colour (about 5 minutes). Remove from the heat and whisk in the cream, butter and salt (be careful as it will probably splatter). Return to the heat and simmer for 1 minute.
Transfer the sauce to a serving plate then pour the sauce over the pudding and serve immediately.